1 cup yellow split mung beans (soaked at least 4-8 hours)
1/4 cup of chopped basil
3 Italian plum tomatoes
2 tsp. of mustard seeds
2 tsp. of cumin seeds
1/2 onion diced
1 tsp. of salt
1 tbs. of crushed garlic (those with garlic sensitivities can combine 1 1/2 fenugreek powder and 1 1/2 tsp. of cumin powder)
1 tbs. of tandoori masala (note: if not homemade, it may contain garlic powder as an ingredient)
3 tbs. of ghee
2 tsp. of turmeric powder
In a large pot, add tumeric powder and water, 1 tsp. of salt, filling the pot up 1/2 way with water. Bring the pot to a boil
After the mung beans have been soaked, strain the remaining water out and add the mung beans to the boiling water. Lower the flame on a very low flame and cook this for over an hour so that you ensure the beans become very soft, almost disappearing as a legume shape.
Separately, take a small pan and add the ghee with the cumin and mustard seeds. Heat the oil up enough that you start to hear popping. Next add in all the other ingredients, including 1 tsp. of salt or salt to taste and stir thoroughly on a low to medium flame for about 7 min. Turn this mixture off.
When the mung beans have been cooked, be sure to turn the pot off. Add the mixture from the pan and stir thoroughly. Make sure there is adequate salt. Serve and Enjoy!
You can eat this alone as a soup at night for a light dinner. Usually, with a dal, you eat a sort of indian/flat bread to dip. You can add a salad on the side. (Take a look at previous recipes such as scallion pancakes or mung dosas I have listed. You can eat one of these with dal and have a complete, balanced, and healthy meal.)